“Sprouted” garlic is old garlic bulbs with bright green shoots sprouting from their cloves. It is commonly thought to be past its prime and routinely gets tossed into the garbage bin without a second thought.
Old sprouted foods can actually be dangerous because they release toxic chemicals which can harm the body, but that’s not the case with sprouted garlic. In fact, a study by Korea’s Institute of Planning and Evaluation for Technology, which was recently published in the ACS’ Journal of Agricultural and Food Chemistry found that sprouted garlic has even more antioxidant activity than its younger, fresher brothers.
Garlic Has been used as a medicine for eons.
According to Dr. Mercola, studies show that consuming raw garlic as a regular part of your dietary regimen has impressive health benefits like:
- Effective against drug-resistant bacteria
- Reduces risk for heart disease, including heart attack and stroke
- Helps normalize your cholesterol and blood pressure
- Protects against cancer, including brain, lung, and prostate cancer
- Reduces risk of osteoarthritis
The health benefit of sprouted garlic has received much less scrutiny – until now
As seedlings transform into green plants, they manufacture many compounds including those that protect the plant from pathogens. Researcher Jong-Sang Kim explains, “Plants are very susceptible to attack from bacteria, viruses, and insects during sprouting. This causes them to produce a variety of chemicals called phytoalexins to defend themselves. Most of these are toxic to microorganisms and insects, but beneficial to human health.”
Kim’s group postulated that a similar process may be occurring when green shoots grow from old garlic cloves. Other studies had already revealed and proved that sprouted beans and grains have richer antioxidant profiles than unsprouted varieties, so the team decided to see if sprouted garlic had increased antioxidant levels as well.
What The Researchers Found?
The highest antioxidant activity was present in extracts from garlic sprouted for 5 days, whereas extracts from raw garlic had relatively low antioxidant activity. Furthermore, sprouting changed the metabolite profile of garlic: the metabolite profile of garlic sprouted for 5–6 days was distinct from the metabolite profile of garlic sprouted for 0–4 days, which is consistent with the finding that garlic sprouted for 5 days had the highest antioxidant activity.
The researchers concluded that sprouting may be a viable method to increase the antioxidant potential of garlic.
Still, they are not certain of the exact mechanisms behind the enhanced antioxidant levels found in sprouted garlic.
Should You Throw Away Unsprouted Garlic?
This doesn’t mean that you should throw away regular garlic and only use only sprouted garlic. Just add some sprouted garlic into your diet even though it tastes bitter. Garlic is an effective anti-inflammatory and a proven immune booster. It enhances cardiovascular health in numerous ways and kills 14 types of cancer cells! Garlic contains a sulfur rich compound which is called allicin. It is very effective against bacteria, viruses, fungi, and parasites without toxic side effects.
Source: Be Extra Healthy Now
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